دورية أكاديمية
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
| العنوان: | Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars |
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| المؤلفون: | Wenjun Zhang, Bo Bai, Hongxia Du, Qian Hao, Lulu Zhang, Zilei Chen, Jiangsheng Mao, Chao Zhu, Mengmeng Yan, Hongwei Qin, A.M. Abd El-Aty |
| المصدر: | Food Chemistry: X, Vol 21, Iss , Pp 101189- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Pyrus spp., Potential flavor factors, Metabolomics, Sensory attributes, Weighted correlation network analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Flavor profiles of various Pyrus spp. cultivars exhibit significant variations, yet the underlying flavor-contributing factors remain elusive. In this investigation, a comprehensive approach encompassing metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis was employed to elucidate the flavor disparities among Nanguoli, Korla fragrant pear, and Qiuyueli cultivars and uncover potential flavor contributor. The study comprehensively characterized the categories and concentrations of nonvolatile and volatile metabolites, and 925 metabolites were identified. Flavonoids and esters dominated the highest cumulative response, respectively. Utilizing weighted correlation network analysis (WGCNA), seven highly correlated modules were identified, yielding 407 pivotal metabolites. Further correlation analysis of the differential substances provided potential flavor constituents strongly associated with various sensory attributes; taste factors had a certain association with olfactory characteristics. Our findings demonstrated the manifestation of flavor was a result of the synergistic effect of various compounds; evaluation olfactory flavor necessitated a comprehensive consideration of taste substances. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524000762; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101189 |
| URL الوصول: | https://doaj.org/article/2120ac7dde5d48bd94c173601b4e0bbf |
| رقم الأكسشن: | edsdoj.2120ac7dde5d48bd94c173601b4e0bbf |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101189 |